Whey and starch application for pasty dulce de leche production: yield, composition, texture profile, viscosity, and sensory evaluation of acceptance
Whey is allowed as an ingredient for dulce de leche production since the final composition of the product fits the standards of Legislation. In this study, mixtures of milk, whey, sugar, and starch were applied to produce dulce de leche. According to the results, the mixtures of 15% of whey and with...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
2020-10-01
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| Series: | Revista do Instituto de Latícinios Cândido Tostes |
| Subjects: | |
| Online Access: | https://www.revistadoilct.com.br/rilct/article/view/747 |